| January 2004 Monthly Newsletter p4 |
| Instructions:
Prepare grill. Place chicken on grill over medium heat. Cook 10 minutes, turning occasionally. Combine remaining ingredients in a bowl and mix well. Generously brush chicken with apricot glaze and cook 10-15 minutes longer, turning pieces often and brushing with glaze frequently until chicken is cooked throughout. Quantity: Makes 4 servings Side Dish: Baked Beans: Ingredients: 8 oz dried navy beans, uncooked 1 c chopped onions 1 clove garlic, finely chopped 2 c water 1/4 c brown sugar 2 T molasses 1 t vinegar 1 small bay leaf 1/2 t dry mustard 1/8 t pepper 1/8 t ground cinnamon 1/8 t ground nutmeg 1/16 t ground allspice 8 oz can salt-free tomato sauce Instructions: Rinse and drain beans. Place in a large bowl with remaining ingredients except tomato sauce. Mix well, cover, and place in the refrigerator for 24 hours. To cook: transfer bean mixture to a large oven-proof pot. Add tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 45 minutes. Preheat oven to 300 degrees. Place pot in oven. Bake 4 hours, covered. Check beans after 3 hours and, if necessary, add a little more water so that beans are covered. Remove and discard bay leaf before serving. Quantity: Makes 6 servings Dessert: Apple Pear Pie: Ingredients: 3 firm but ripe Red Bartlett pears3 firm Granny Smith or other tart apples3 firm but ripe Red Bartlett pears 2 1/2 tablespoons (37.5 ml) fresh lemon juice 1/4 cup (48 g) sugar 1/2 teaspoon (2.5 ml) ground cinnamon 3 tablespoons (45 ml) no sugar added apricot preserves 1 prechilled 9-inch (23 cm) unbaked pastry shell Instructions: Preheat oven to 425�F (220�C). Peel and core the apples and pears; thinly slice. Gently toss with the lemon juice, 2 tablespoons (24 g) of the sugar, and the cinnamon. Alternate the apple and pear slices, arranging them in slightly overlapping in concentric circles. Sprinkle the fruit with the 2 remaining tablespoons (24 g) of sugar. Bake for 15 minutes, reduce oven heat to 375�F (190�C), and continue to bake for another 30 to 40 minutes or until the fruit and crust are golden. In a small saucepan, heat preserves. Brush over the top of the hot fruit. Cool pie before serving. Nutrition Facts: Servings: 12 Amount Per Serving: Calories 152 Fat 5 g, Cholesterol 0 mg Carbohydrates 27 g, Sodium 25 mg, |